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Combine the flour, salt and black pepper.
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Dredge each rib through the flour to lightly coat.
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Heat the butter and olive oil in a large Dutch oven. Place half of the ribs in the pot and sear on all sides over medium-high heat. Remove the ribs from the pot and repeat with the remaining ribs. Remove those from the pot.
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Sauté the onions, garlic and celery in the pot until tender.
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Add the lychees (with syrup), hoisin sauce, vinegar, tomatoes, salt, pepper and pepper flakes. Bring to a boil. Add the ribs back into the pot, covering with the lychee broth. Cover and place in a 325-degree oven for 2 ½ hours.
Once cooked, remove the ribs from the pot, and place the pot on the stovetop on high heat. Bring the sauce to a boil and cook for 6 minutes, until thickened.
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Place the ribs on a plate of cooked quinoa and drizzle with the thick sauce.
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